Chicken and Rice Soup (Stovetop)

I made this last night and my child who willingly tries things but rarely, if ever, adopts a new food declared it a good soup and ate two bowls! So I'm sharing it here so I can find it again.

Chicken and Rice Soup
(Adapted from here)

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, sliced
• 1/2 bag frozen green peas
  
• 1 tsp. dried thyme
• 1 bay leaf
• 8 cups chicken broth
• 1 cup of water
• 1/2 cup long grain white rice, uncooked
• 2 cups shredded cooked chicken
• Salt and pepper to taste

• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
• Pour in the chicken broth and water and bring the liquid to a boil. Add in the peas, rice and chicken; season with salt and pepper.
• Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.